| ≥1 piece |
The annual crop season usually starts:
- Little crop: June to september 30%
- Main Campaign: October to February, 70% <
There are always lots for sale, according to the machining rate and market activity, and
availabilities may be important, but we guarantee that you can get the desired amount.
Our variety of cocoa broad beans is the forestaro
Forastero (80-90% of world production) From the upper Amazon as we have seen, are found in South America: Peru, Ecuador, Colombia, Brazil, the Guianas and even Venezuela (south side near the Orinoco).
They are also found in West Africa :Cameroon is the world's largest cocoa beans producer , Cameroon, Ghana , Sao Tome ... and in Southeast Asia.
The main characteristics of the flowers and fruits are:
- Pigmented purple flowers ·
- Green unripe pods and shapes
- Reddish yellow pod maturity
- Various forms of pods, more or less rounded or elongated (eg amelonado)
- Pericarp is thick
- Beans are flattened
Our cocoa complies with the conditions below:
- Is properly fermented ;
- Dry with a moisture content not exceeding 8% ;
- Is clean and free of loose or adhering foreign matter ( debris pods , wood, and various mineral parts ) ;
- Has no foreign odor ( musty , smoke, pesticides, tar ) ;
- Is Grade I or Grade II which benefits from the trade designation " Good fermented GF ".
- In terms of grain , it has a tolerance of up to 105 grams fèves/100
Classification by grade:
Our cocoa is ranked among the top two commercial types which are Grade I,
Grade II. It is exported under the tradename " Good fermented GF ". The
ranking grade is based on the percentage of defective beans. The evaluation of the percentage of
defective beans is carried out by the cutting test . 300 beans from the sample are cut in half
to make the naked eye, the maximum size of the almond kernel . This analysis allows to know the
percentage of moldy beans , slaty beans and defective beans .
-Mold: Mold is caused by moisture and injury beans; poor drying causes a moisture regain, so
the development of mold.
-The Slate: The slaty beans are recognized by a compact or non-texture; cotyledons color
slate due to fermentation or almost zero.
-moth-eaten beans: beans are whose interior contains insects or insect debris.
-The flat beans: are reduced to a single seed coat beans. There is an absence of cotyledon
cotyledon or strongly atrophied.
-Sprouted beans: beans which are the radicle pierced the seed coat or having a hole caused
by the passage and fall of the radicle.
DESCRIPTION
grade 1 :
Grade 1 cocoa is made up of lots of beans uniform color and dimension. Up to 10% of the beans
have a deviating weight of more.
than 1/3 or more less of the average weight of the beans.
Bean count : 95-105 Max/100g
It does not contain more than:
- 3% of moldy beans
- 3% slaty beans
- 3% of beans with other defects
grade 2 :
The Grade 2 cocoa is made up of lots of general uniform color appearance.
Beans Count: 105 – 110 beans / 100g .
It must not contain more than:
- 4% of moldy beans
- 8% slaty beans
- 6% of beans with other defects.
Origin port: Douala
Graining: 120 max (120 beans / 100 grammes)
Packaging Détails:60-65 kg new jute sack
Other packing types are also available on buyers request.
Packaging: in jute sack of 60kg / 420 jute sacks shipped per container of 40'
A. We select our farmers on the basis of the quality of their products and the conditions for harvesting,
drying, respect for nature
and working conditions. Then we carry out regular inspection of our produit.
This allows us to ensure that:
- The product is dried under optimal conditions;
- The product is sorted before being packed in jute bags and above arranged in the truck so as to
ensure an optimal ventilation and complete protection of it.
- The product is before empilation in warehouses before being loaded onto trucks controlled.
B. This gives us an excellent quality of certified products.
C. All warehouses meet international standards and are fumigated every month before the product is
discharged which makes it very effective fight against rodents.